Ingredients:
– 1 whole chicken, cut into pieces
– 1 onion, chopped
– 3 carrots, diced
– 3 celery stalks, chopped
– 8 cups chicken broth
– 2 cups egg noodles
– Salt and pepper, to taste
– Fresh parsley, for garnish
Directions:
1. In a large pot, place the chicken pieces and cover with chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 25-30 minutes until the chicken is cooked through.
2. Remove the chicken from the pot and set it aside to cool slightly. Skim any foam or fat from the surface of the broth.
3. Add the onion, carrots, and celery to the pot. Simmer for 10-15 minutes, or until the vegetables are tender.
4. Shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot.
5. Stir in the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh parsley before serving
